Cranberry Orange Chicken Bites (Printable Version)
Bite-sized chicken with Parmesan and parsley glazed in a glossy cranberry-orange sauce with honey and ginger.
# Ingredients:
→ Meatballs
01 -
450 g ground chicken, preferably dark meat
02 -
60 g plain or panko breadcrumbs
03 -
30 g freshly grated Parmesan cheese
04 -
1 large egg
05 -
15 g fresh flat-leaf parsley, finely chopped
06 -
2 cloves garlic, minced
07 -
Zest of 1 medium orange
08 -
1 tsp salt
09 -
1/2 tsp black pepper
→ Glaze
10 -
200 g whole berry cranberry sauce (homemade or canned)
11 -
120 ml fresh orange juice
12 -
30 ml honey
13 -
15 ml low sodium soy sauce
14 -
1/2 tsp ground ginger
→ Garnish
15 -
Additional chopped fresh parsley
16 -
Extra orange zest
# Steps:
01 -
Preheat oven to 190°C and line a baking sheet with parchment paper to prevent sticking and promote even browning.
02 -
In a large bowl, gently mix ground chicken, breadcrumbs, Parmesan, egg, parsley, garlic, orange zest, salt, and pepper with a fork or spatula. Avoid overmixing to maintain a tender texture.
03 -
Shape mixture into 2.5 cm (1-inch) balls using a heaping tablespoon. Moisten hands with water if mixture is sticky. Arrange meatballs spaced evenly on the prepared baking sheet.
04 -
Bake in the preheated oven for 20 to 25 minutes, turning halfway through to ensure even browning. Confirm doneness by checking that juices run clear and there is no pink in the center.
05 -
While meatballs bake, combine cranberry sauce, orange juice, honey, soy sauce, and ground ginger in a small saucepan. Simmer over medium heat for 5 to 7 minutes until glaze thickens and becomes glossy. Break up cranberry chunks with a spoon if necessary.
06 -
Transfer baked meatballs to a large bowl and toss gently with the hot glaze until evenly coated. Allow to rest for a few minutes to absorb the sauce.
07 -
Arrange meatballs on a serving platter and garnish with additional chopped parsley and orange zest. Serve warm as an appetizer or paired with steamed rice for a main dish.
# Notes:
01 -
Chilling formed meatballs for 15 minutes prior to baking helps maintain a round shape. Use freshly grated Parmesan and freshly squeezed orange juice for optimal flavor.
02 -
Freezing uncoated meatballs separately on a tray before transferring to a sealed container prevents sticking.